A Study of Health Promoting Components in Pigeon Pea and Its Application in Food Models
Abstract
Pigeon pea is a perennial tropical crop primarily grown in Asia and Africa, and its seeds are consumed as a rich source of protein and carbohydrates both in fresh and dried forms and have been used as traditional remedies for anti-diabetes purposes. Phytochemical profile including phenolic acids, flavonoids, tannins, saponins, and phytic acid was investigated, and antioxidant activities were compared between two pigeon pea varieties, W1 and GA-2. Total phenolic content (4.52±0.58 and 0.52±.06 mg/g), total flavonoid content (2.51 ± 0.12 and 0.06mg/g), condensed tannin content (6.45 ± 0.31 and 0.10mg/g), total saponin content (4.29 ± 0.08 and 0.97 ± .07mg/g) were calculated for GA-2 and W-1 respectively. There was no disparity between the two varieties regarding phytic acid content (13.39 ± 0.24 and 13.15 ± 0.06 mg/g). Anti-diabetic and anti-inflammatory activities were also evaluated using seed extracts. Both varieties had exhibited anti-diabetic activities while GA-2 exhibited strong antioxidant activity. Phytic acid extract from both varieties depressed the cytokines IL-1β and IL-6 secretion in a concentration-dependent manner. The protein and non-starch polysaccharides were isolated from GA-2, and their physicochemical, rheological, and emulsification properties were investigated.Isolated pigeon pea protein displayed parallel amino acid profile and physicochemical properties to commercial soy protein. Soluble non-starch polysaccharide demonstrated superior physicochemical activity than citrus pectin. A product was developed using whole pigeon pea flour as the chief ingredient. Functional and textural properties flour and the product were studied. The results showed that the protein-rich product is highly comparable with the similar products available in the market while owning some health benefits.
Subject Area
Food Science
Recommended Citation
Rabia Syed,
"A Study of Health Promoting Components in Pigeon Pea and Its Application in Food Models"
(2019).
ETD Collection for Tennessee State University.
Paper AAI13813012.
https://digitalscholarship.tnstate.edu/dissertations/AAI13813012